Glazes

Glazes for ribs, wings and pork, the sticky, glossy finishing sauces that lacquer the outside of the cook with sweet, caramelised shine. Glazing borrows from classic cookery, where a sugar-rich liquid is reduced onto meat late in the cook so it sets into a shiny lacquer, the same principle behind a honey-glazed ham. Brush it on in the final minutes over heat and let it tack up into a sticky, shiny, sweet-savoury coating.